4/08/2012

Happy Easter

This is one of those few Sundays that I do not have a menu to share. We will be spending the day with family and will be graciously hosted to an Easter meal by in-laws. Having said that, I will not be showing up empty handed. A few dozen rolls were requested for the holiday ham, and I couldn't show up without a sweet treat to share. However, before I share that recipe...

I like to keep this blog all about food, but I couldn't help sharing a picture of my newest taste tester and reason why it is a good thing that I am not hosting dinner this Sunday. Look what the Easter Bunny left me in my basket!

You may know that I already own a 4 1/2 year old black lab named Niecey (the niece of my previous black lab). My children and I felt it was time to crowd the galley kitchen floor even more with the addition of this little puppers. My husband finally relented (he's a dog lover anyway so it wasn't that hard) and we are all absolutely smitten with her, but also adjusting to late night howling and potty breaks.

Now about that menu... There will be the main event, ham, as well as other sides and dishes along with my contribution of rolls and these tasty cookies--um, cakes, er cakies. Many of you probably recognize these treats. Front and center in the bakery section of the market, they feature different colors for whatever season it is----orange for halloween, green and red for Christmas and pretty pastels for Easter.

I always have found the taste and texture of these store bought cookies wanting. From the off putting dryness of the cookie to the artificial, preservative laden character of the frosting, it all seemed like a wasted chance for something really good. I gave the homemade version a go in my kitchen and my testers approved. I hope yours will too.

For the Cookies
In a large bowl whisk 5 1/2 cups of the flour, baking soda, baking powder and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy, about 3 minutes. Add the vanilla and eggs; scrape down the sides of the bowl with a rubber spatula. Mix in the sour cream until well blended. With the mixer on low, gradually add the flour mixture until a sticky dough forms. Add up to an additional 1/2 cup of flour to achieve a soft, but still slightly sticky dough. Transfer the dough to a lightly floured surface. Divide the dough in half and shape into rectangles about 1 1/2 inches thick. Wrap each rectangle in plastic wrap and refrigerate overnight.

Preheat the oven to 425º F. Lightly flour a sheet of parchment or silicone pastry mat. Working with one rectangle of dough at a time, roll each out to 1/4 inch thickness. Using a 2 1/2-inch round cookie cutter, cut out the cookies and transfer them to a parchment lined baking sheet. Reroll scraps and cut out.

Bake for 7 minutes until pale golden. Transfer the cookies to a wire rack to cool completely before frosting.

For the Frosting
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, salt, and vanilla. With the mixer on low, gradually add the confectioners' sugar one cup at a time until smooth. Add the milk one tablespoon at a time until desired consistency. Add food coloring of your choice.

When the cookies are cool, frost the tops with the frosting and decorate with sprinkles. Allow the cookies to set out until the frosting has set. Store in an airtight container between sheets of parchment for several hours or overnight to allow the flavors to develop. Enjoy!

18 comments:

Frosted cookies... these look perfect for kids... they only eat the top off the cupcakes anyway, so I'm going to give these a try! I've been looking for something like this. Yum! Thank you for all you share with us!

The puppy is adorable! My kids are trying to convince me that we need another dog too :) The cookies look delicious and beautiful. I love the ones from the store and can't wait to try this recipe. Have a wonderful Easter!

I always scoop and level my flour. This dough is stickier than most which is why refrigeration is key before handling. Depending on the moisture in your environment you can add a little bit more flour as needed.